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(BACANOVA) Optimisation of food processing methods based on accurate characterisation of bacterial lag time using analysis of variance techniques

ReferenceBBS/E/F/00041317
Principal Investigator / Supervisor Professor Jozsef Baranyi
Co-Investigators /
Co-Supervisors
Institution Quadram Institute Bioscience
DepartmentQuadram Institute Bioscience Department
Funding typeResearch
Value (£) 127,240
StatusCompleted
TypeInstitute Project
Start date 01/01/2002
End date 31/12/2004
Duration36 months

Abstract

This project aims to develop new scientific insights into the potential of microorganisms to grow in foods and to survive preservative interventions applied during food processing by studying in detail the early phases of microbial growth, specifically the lag phase of vegetative cells and the germination of microbial spores. The project will apply a novel quantitative method, based on Analysis of Variance techniques, to give an improved prediction of microbial lag time and growth in food. This would allow the optimisation of food processing methods, to ensure microbiological safety and quality. The distribution of the lag times of individual cells/spores will be measured by microscopic (automated image analysis) and turbidometric methods and analysed by stochastic mathematical models. The obtained distribution will be used to optimise earlier food process and treatment, and to predict the bacterial responses to the subsequent food environment accurately. The proposal addresses problems of variation of the lag time of individual cells that are not addressed by current predictive microbiology

Summary

unavailable
Committee Closed Committee - Agri-food (AF)
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeX – not Funded via a specific Funding Scheme
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